Wash remove seeds and grind peppers. Combined peppers, vinegar, apple juice and pectin in a medium sauce pan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar all at once and bring back to a hard boil and boil for 2 minutes. Remove from heat and ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.